I'm interested in smoking. I currently have a Char Griller grill, I'm looking into getting a smoke box for it. What are you techniques? From what I have read and watched, I should keep the temp between 225 and 250 for a big chunk of meat, but what about some fish?

What are your guys recipes?

One of my coworkers brought in some Salmon he smoked with cherry wood and it was delicious. And I'm not a fish guy.

FYI, if you smoke in your BBQ you will ruin it in no time. I did the same thing, use my BBQ for smoking. It worked great as a smoker, but because of the drippings, when I went to use it as a BBQ again, look out grease fires! I tried everything and nothing worked to get the grease out. I tried powerwashing, letting it burn, ect. I finally had to buy a new BBQ. If you care about your bbq, don't use it as a smoker. As far as temps go..I run anything from 200-250 depending on what I'm smoking

FYI, if you smoke in your BBQ you will ruin it in no time. I did the same thing, use my BBQ for smoking. It worked great as a smoker, but because of the drippings, when I went to use it as a BBQ again, look out grease fires! I tried everything and nothing worked to get the grease out. I tried powerwashing, letting it burn, ect. I finally had to buy a new BBQ. If you care about your bbq, don't use it as a smoker. As far as temps go..I run anything from 200-250 depending on what I'm smoking

I have been using my bbq as a smoker for the last couple of years and don't have any of the aforementioned problems.

My bbq is a peice of shit to begin with, but I don't have any grease fire problems.

That said I like to smoke chicken, pork, ribs, etc. My favorite is a big ass pork loin wrapped in bacon smoked over applewood. 6-8 hours at 225*

I'm interested in smoking. I currently have a Char Griller grill, I'm looking into getting a smoke box for it. What are you techniques? From what I have read and watched, I should keep the temp between 225 and 250 for a big chunk of meat, but what about some fish?

What are your guys recipes?

One of my coworkers brought in some Salmon he smoked with cherry wood and it was delicious. And I'm not a fish guy.

I use the same Char Griller gas grill with side fire box set up... Ive used it for 3 years this way and have no issues with using my gas grill when I need it.

Key is to use a large foil pan or something to catch the drippings so they dont make a mess of the grill.

Ive made several briskets, turkeys, pork etc and they turn out great. Low and slow is the key. Different woods are fun to play with too, my preference is Cherry or Apple wood. Ive got a few different recipe books at home I got from Bass Pro or somewhere like that. I think one is called Smoke n Spice if I remmeber and it has some good recipes in it.. Even good sides.

I smoke with the same grill I use for BBQ. Never had an issue with grease fires or anything. I use a drip pan below the meat generally so that catches most of the grease anyways. If it is getting sooty and shitty inside chances are you aren't opening your top damper enough. That also makes the food taste sooty and bitter.

I have a Char Griller charcoal grill and really didn't see an issue using it as a smoker as long as I had a drip pan big enough to catch the drippings. Still not sure if I'll use it or just buy a smoker though.